Risotto with radicchio, leeks and Tropea red onion by Vito Chef (Italy). Full recipe and video in the comment
Risotto with radicchio, leeks and Tropea red onion by Vito Chef (Italy). Full recipe and video in the comment
by Cooking_Vito_e_Daisy
1 Comment
Cooking_Vito_e_Daisy
Hello Friends,
I’m Vito an italian homemade Chef. First of all Happy NEW YEAR :-).
I love cooking and sharing my recipe with all of you. [This is my Risotto with Radicchio very easy to cook but so tasty (full video here where you can find all the phases …. less of 3 minutes)](https://youtu.be/i7TdPGJjIeo)
For any question leave me a comment here, I will try to help you with pleasure
**RECIPE x 4:**
* Carnaroli rice 320gr / 11,2oz * 1 red Radicchio * 1 Tropea onion * 1 Leek * Vegetable broth 1lt * Parmigiano reggiano 80gr / 3oz * EVO oil, salt to taste
**Procedure:**
1. Wash the radicchio and cut it into strips 2. Chop the onion and cut the leek in half then thin stripes 3. EVO in the pan after a few minutes add onion and leek 4. Add a little of vegetale broth mix well 5. Add the rice and let it toast for a few minutes (2-3min) 6. and mix often. Add more broth until the rice is cooked (see the cooking times shown on the rice packaging) 7. The rice should be neither too dry nor too liquid 8. Half cooking times add radicchio. Half cooking times add radicchio. Taste and if needed add more salt 9. Turn off the heat adding parmigiano stirring well for creaming 10. Serve adding a little more of EV olive oil and parmigiano reggiano to taste
1 Comment
Hello Friends,
I’m Vito an italian homemade Chef. First of all Happy NEW YEAR :-).
I love cooking and sharing my recipe with all of you. [This is my Risotto with Radicchio very easy to cook but so tasty (full video here where you can find all the phases …. less of 3 minutes)](https://youtu.be/i7TdPGJjIeo)
For any question leave me a comment here, I will try to help you with pleasure
**RECIPE x 4:**
* Carnaroli rice 320gr / 11,2oz
* 1 red Radicchio
* 1 Tropea onion
* 1 Leek
* Vegetable broth 1lt
* Parmigiano reggiano 80gr / 3oz
* EVO oil, salt to taste
**Procedure:**
1. Wash the radicchio and cut it into strips
2. Chop the onion and cut the leek in half then thin stripes
3. EVO in the pan after a few minutes add onion and leek
4. Add a little of vegetale broth mix well
5. Add the rice and let it toast for a few minutes (2-3min)
6. and mix often. Add more broth until the rice is cooked (see the cooking times shown on the rice packaging)
7. The rice should be neither too dry nor too liquid
8. Half cooking times add radicchio. Half cooking times add radicchio. Taste and if needed add more salt
9. Turn off the heat adding parmigiano stirring well for creaming
10. Serve adding a little more of EV olive oil and parmigiano reggiano to taste